Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked meat in walk-in shall be dated again when it comes out of the freezer - meat was dated.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Roast cooked yesterday 48F - shall be cooled down within 6 total hrs. - Roast was discarded.
10/26/2015
Regular
No violation noted during this evaluation.
04/14/2015
Regular
No violation noted during this evaluation.
12/29/2014
Regular
No violation noted during this evaluation.
06/24/2014
Routine
No violation noted during this evaluation.
12/03/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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